One-of-a-kind Burger

I invented this "hamburger" with the Friuli region in mind. I wanted to use ingredients that make up the food of this region - such as potatoes, borlotti beans and Montasio cheese - but also decided to incorporate two particular ingredients: garlic from Resia and red onion from Cavasso. 

Only the spices aren't from Friuli, however spices are relevant to our region's past. 

Back in the 1700's, Cramars (peddlars who carried a type of basket with drawers on their backs) lived in the Carnia area of Friuli. They would travel to the Republic of Venice to purchase spices and then sell them throughout Europe. Just a little tidbit about my region to help you understand where I'm coming from!

The Recipe

Naturally if you can't access garlic from Resia or red onion from Cavasso, then using alternative fresh ingredients from your local grocery store will work just fine. I do, however, recommend using a sweet onion.

I actually don't use any salt or pepper in this recipe, because the cheese and the spices add all of the flavor you'll need. 

Ingredients for 4 Burgers

200 grams (7 ounces) of dried borlotti beans

1 medium-sized potato

1 clove of garlic (Resia garlic if possible. If not, a regular garlic will suffice)

1 small red onion (Cavasso, or any other type of sweet onion)

1 heaping tablespoon of aged Montasio cheese (12 months)

1 teaspoon curry

Pinch of Kummel seeds

1/2 teaspoon paprika 

4 tablespoons bio tomatoe puree

1 tablespoon extra virgin olive oil

1 pinch baking soda

2 fresh sage leaves

1 egg white

1 small head radicchio

1 wheel of robiola cheese made from goat's milk

4 whole-grain buns (with seseme and flax seeds)

Instructions

1. Soften the dried beans in a dish of cold water for about 12 hours (overnight).

2. Once they are soft, drain the excess water and place them in a pot with fresh water, a pinch of baking soda and the two sage leaves. Let them cook for an hour and a half. You will know that they are ready when they are tender.

3. Wash the potato leave the skin, then boil it in a separate pot of water for about 40 minutes. Once it is cooked and still warm, remove the skin and mash in a clean bowl. Let cool.

4. Drain the cooked beans and mash them with a fork. Let cool.

5. Once the potato and beans have cooled, mix them together and add the curry, kummel seeds, a pinch of paprika, the Montasio cheese, egg white and the liquid of the crushed garlic. Mix well and divide into four equal burger patties.

6. Wash the head of radicchio, dry and the cut into thin slices.

7. Wash and chop the onion.

8. Add the tomato puree in a pan, the remainder of the paprika and reduce over a low/medium heat for several minutes.

9. Pour a small amount of oil on some waxed paper and grease the pan where you will cook the hamburgers with the waxed paper. This will create a protective layer on the pan without adding extra grease.

10. When the pan is hot, add the burger patties. Cook on both sides until they are golden brown.

11. Cut the buns and grill them slightly. Remove them from the heat and place on plates. Add some radicchio, the onion, one teaspoon of robiola goat's cheese then add the burger patty. Next add on the tomato sauce and close the burger.

Serve immediately. 

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